Line a 9x13 inch pan with parchment, set aside. Preheat oven to 350°F
In a small pot, on the stove or a bowl in the microwave, add oil to your butter and melt your butter.
In a large bowl, add your sugars and hot melted butter. Mix well.
Add your eggs and mix well. You can add all at once, and you don't need to use a whisk, but make sure the eggs are homogenous in the batter. It should be glossy and smooth.
Sift your cocoa powder into the ingredients, and stir until completely incorporated.
Add in your vanilla and salt.
Add your flour and fold into the batter, mixing until just combined.
Add your chocolate chips, and stir them to disperse them evenly throughout the batter.
Pour your batter into your prepared pan, smoothing into the corners and an even layer.
Bake on the center rack of your oven for 25-30 minutes. The edges of your brownies may have small cracks, the center will be set, soft, but not jiggly.
If you are adding flaky sea salt, sprink after removing from oven. Allow your brownies to cool completely, at least 2 hours in the pan before cutting into them. I usually let them cool for 3-4 hours. Store your brownies in an airtight container for up to 4 days. Enjoy!
